cherry-berry poppy seed shortcakes

cherry-berry shortcake

Another great summer dessert recipe.

It is literally stuffed with berries so you could almost even call it breakfast! It’s fairly easy to make and a batch makes six very large shortcakes.

overhead shortcakesberries

The shortcakes themselves are only mildly sweet.  The cream cheese infused whipped cream stirs up fond memories of McHatties’ Devonshire Cream.

cooling rack

They make a lovely presentation as well!  The recipe is below.


Cherry-Berry Poppy Seed Shortcakes


  • 2 cups fresh or frozen unsweetened blueberries
  • 1 cup fresh or frozen unsweetened raspberries
  • 1 cup fresh or frozen unsweetened pitted sweet cherries
  • 1/4 cup granulated sugar
  • 3 cups packaged biscuit mix
  • 1 Tablespoon poppy seeds
  • 1-1/2 teaspoons finely shredded lemon peel
  • 1/4 cup cold butter, cut up
  • 1/2 to 2/3 cup half-and-half or whole milk
  • 1 Tablespoon granulated sugar
  • 1 cup heavy whipping cream
  • 1 3-oz. package cream cheese, softened and cut up
  • 1/3 cup powdered sugar


  1. Thaw fruit, if frozen. (I used all fresh berries in my batch with the exception of the cherries.) In a large bowl, stir together blueberries, raspberries, cherries, and 1/4 cup granulated sugar; set aside.
  2. Preheat oven to 425 degrees. In a large bowl, stir together biscuit mix, poppy seeds, and 1 teaspoon of the lemon peel. Cut in butter until mixture resembles coarse crumbs. Make a well in center of mixture. Add half-and-half all at once to flour mixture. Using a fork, stir just until moistened.
  3. Drop dough into six mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about 3/4-inch thick. Lightly sprinkle each mound with some of the 1 Tablespoon of granulated sugar. Bake in the preheated oven for 10-12 minutes or until golden. Cool shortcakes on a wire rack for 10 minutes.
  4. Meanwhile, in a chilled medium mixing bowl, beat whipping cream with an electric mixer on medium speed until soft peaks just begin to form. Add cream cheese, powdered sugar, and the remaining 1/2 teaspoon lemon peel. Beat until fluffy.
  5. To serve, split warm shortcakes in half horizontally. Lift off shortcake tops. Place bottoms on a serving platter or in a six shallow dessert dishes. Spoon whipped cream mixture over bottoms. Spoon fruit over whipped cream. Replace tops. Serve immediately.

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